Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

Table 2

The pasting parameters of wheat flour added with different ratios of overozonized wheat flour^†.

	PV (cP)	TRV (cP)	BDV (cP)	FV (cP)	SBV (cP)
UOF	870.0 ± 26.9^a	651.0 ± 12.7^a	219.0 ± 14.1^a	1334.0 ± 43.8^a	683.0 ± 31.1^a
OOF	1085.5 ± 29.0^d	762.0 ± 19.8^d	323.5 ± 9.2^d	1516.5 ± 19.1^d	754.5 ± 0.7^c
M1	986.0 ± 11.3^c	709.5 ± 10.6^c	276.5 ± 0.7^c	1436.5 ± 21.9^bc	727.0 ± 11.3^b
M2	923.5 ± 23.3^b	671.5 ± 14.9^b	252.0 ± 8.5^b	1390.5 ± 14.9^b	719.0 ± 17.5^b
M3	985.0 ± 1.4^c	726.5 ± 5.0^c	258.5 ± 3.5^bc	1472.5 ± 5.0^c	746.0 ± 10.0^b

^†Data were expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05). PV = peak viscosity; TRV = trough viscosity; BDV = breakdown viscosity; FV = final viscosity; SBV = setback viscosity.